No skill is required for following the recipes, which are organized by main ingredient and offer brief, to-the-point directions. Categories include fish, egg, salad, meat, cheese, nut, sweet, miscellaneous, and canapes. A brief Foreword offers serving suggestions.
No skill is required for following the recipes, which are organized by main ingredient and offer brief, to-the-point directions. Categories include fish, egg, salad, meat, cheese, nut, sweet, miscellaneous, and canapes. A brief Foreword offers serving suggestions.
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Overview
No skill is required for following the recipes, which are organized by main ingredient and offer brief, to-the-point directions. Categories include fish, egg, salad, meat, cheese, nut, sweet, miscellaneous, and canapes. A brief Foreword offers serving suggestions.
Product Details
| ISBN-13: | 9780486825892 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 11/15/2017 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 192 |
| File size: | 299 KB |
Read an Excerpt
CHAPTER 1
THE UP-TO-DATE SANDWICH BOOK
FISH
OYSTER SANDWICH
Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and oil. Season with pepper and salt. Spread this on thinly cut slices of white bread, with a lettuce leaf between.
FRIED OYSTER SANDWICH
On thin slices of lightly buttered white bread, place a lettuce leaf that has been dipped in mayonnaise dressing. Place fried oysters on lettuce leaf. Put slices together and garnish with a pickle.
DEVILED OYSTER SANDWICH
Cut slices of bread thin, remove crust, and toast. Cover a slice with oysters, dust thickly with red pepper and spread lightly with mayonnaise. Cover with another slice of toast. Garnish with a slice of lemon.
OYSTER LOAF SANDWICH
Cut Vienna rolls into halves and spread lightly with butter; on one half lay four fried oysters, cover with the other half of roll, and serve with a pickle.
OYSTER AND CAVIARE SANDWICH
Butter thin slices of brown bread, cover one slice thinly with caviare and on this lay two raw whole oysters; cover with another slice of bread and garnish with slice of lemon.
GRILL ROOM OYSTER SANDWICH
Toast three slices of white bread and lightly butter. Place fried oysters between the slices and dust lightly with pepper and salt. Cut in strips and serve on a lettuce leaf. Remove contents of half an orange peel and fill with chili sauce. Serve on the plate with the sandwich.
OYSTER SALAD SANDWICH
Chop fine two stalks of celery and one medium sized cucumber; add one cup of cold cooked oysters cut in pieces, mix with one-half cup of cream dressing. Place on thin slices of lightly buttered white bread with a crisp lettuce leaf between.
CAVIARE SANDWICH
Between thin slices of buttered rye bread, spread caviare; on top of that sprinkle a little finely chopped onion. Garnish top with a slice of lemon.
CAVIARE SANDWICH NO. 2
To a can of caviare add the juice of half a lemon, and one teaspoonful of olive oil. Mix well together until a paste is formed. Spread mixture on thin slices of lightly buttered white bread or toast and cover with another slice of bread.
CAVIARE — LOBSTER SANDWICH
Spread thinly buttered white bread with caviare, season with lemon juice, and on top of this lay a little minced lobster. Cover with another slice of buttered bread and place on a lettuce leaf.
ROE SANDWICH
Mix the yolks of three hard-boiled eggs with the roe of a salt herring. Place the mixture between thin slices of lightly buttered white bread. Garnish with a slice of lemon.
SHAD-ROE SANDWICH
One set of shad-roe that has been cooked and pounded in a mortar, the yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of finely chopped capers, a dash of paprika, and two tablespoonfuls of tabasco sauce. Mix and place between thin slices-of lightly buttered white bread.
SHAD-ROE AND CUCUMBER SANDWICH
Marinate one cup each of cucumber and cooked shad-roe, and a dash of mayonnaise and place on a crisp lettuce leaf between thin slices of lightly buttered white bread.
LOBSTER SANDWICH
On thin slices of lightly buttered white bread lay a crisp lettuce leaf; on top of that place shredded meat of a boiled lobster that has been mixed with a little mayonnaise dressing. Cover with another slice of bread and press together.
LOBSTER SANDWICH NO. 2
Cut the meat of a cold boiled lobster into dice. Sprinkle with a little salt, red pepper, and a tablespoonful of tarragon vinegar. Add three tablespoonfuls of melted butter. Place mixture on slices of lightly buttered whole wheat or brown bread, cover with another slice of bread, press the two together, remove the crusts, and cut into triangles. Garnish with an olive.
LOBSTER SANDWICH NO. 3
Pound the meat of a medium sized lobster fine, add one tablespoonful of the coral, dried and mashed smooth, the juice of half a lemon, a dash of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of soft butter. Mix all to a smooth paste and place between thin slices of lightly buttered white bread.
LOBSTER SANDWICH NO. 4
Chop the meat of a medium sized lobster and a stalk of celery fine, moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with a slice of lemon.
LOBSTER SALAD SANDWICH
Mix one cup of lobster meat with a little mayonnaise dressing. Marinate crisp lettuce leaves and arrange on thin slices of lightly buttered white bread; cover with lobster, and cover lobster with bread ; sprinkle lobster coral on top. Prepare just before serving.
DUTCH LUNCH SANDWICH
Take two square salted crackers and place on one two thin slices of Bermuda onion, next a layer of sardines and squeeze a generous amount of lemon juice over all; then put remaining cracker (buttered) on top. Salmon may be substituted.
LOBSTER AND MUSHROOM SANDWICH
Cook one-half pound of mushrooms in a little butter until tender, then add one small sliced onion, moisten with a little stock and let simmer until done. Remove from the fire and chop fine; press through a sieve and season with salt and pepper and a dash of tomato catsup. When cool, add a little lobster meat pounded smooth, mix and spread on thin slices of lightly buttered white bread. Garnish with an olive.
SARDINE SANDWICH
Remove the skin and bones from two boxes of sardines, and pound the meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt and red pepper, and rub in the yolks of six hard-boiled eggs, with two tablespoonfuls of olive oil. Spread mixture on toasted bread. To be eaten while toast is hot.
SARDINE SANDWICH NO. 2
Remove scales and bones from two boxes of sardines. Put the sardines in a mortar with the yolks of five hard-boiled eggs. Pound fine; add one table spoonful of olive oil, the juice of one-half lemon, a pinch of mustard, a dash of pepper and salt, two sprigs of finely chopped watercress. When smoothly blended spread the mixture between thin slices of lightly buttered white or graham bread.
SARDINE SANDWICH NO. 3
Remove scales and bones from two boxes of sardines. Four hard-boiled eggs, chopped fine, the juice of one lemon, a dash of salt, red and black pepper, a tablespoonful of melted butter, a sprig of parsley, chopped fine. Stir to a paste and spread on lightly buttered white bread with a lettuce leaf between.
SARDINE SANDWICH NO. 4
Remove skin and bones from the sardines and pound to a paste; season with salt and cayenne pepper and a dash of lemon juice. Spread on thin slices of lightly buttered white or rye bread; cover with another slice of bread and garnish with a pickle.
SARDINE SANDWICH NO. 5
Pound eight boned and skinned sardines with two ounces of fresh butter, a little salt and cayenne. Spread the mixture on slices of brown bread lightly buttered, and over them lay a slice of skinned tomato. Sprinkle with salt and pepper and a pinch of sugar. Add a few drops of lemon juice. Form into sandwiches and cut into finger lengths.
SARDINE AND CHEESE SANDWICH
Equal parts of boned and skinned sardines and cream cheese mashed to a pulp. Mix and place between thin slices of white or rye bread. Garnish with a pickle.
SARDINE CLUB SANDWICH
Three slices of thinly cut white bread, toasted and buttered. Place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice, and on top of that put slices of broiled breakfast bacon, then put another slice of toast on top of that, with another lettuce leaf followed by boneless and skinless sardines split open, topped by a third slice of toasted bread. Garnish with slices of lemon cut very thin and dipped in finely chopped parsley.
SPANISH SANDWICH
Cut slices of white bread rather thick and toast; trim off crusts and lightly butter. Remove skin and bone from the sardines and lay them on the toast. Sprinkle chopped olives over the sardines and the juice of a quarter of a lemon. Cover with another slice of buttered toast. Serve on a lettuce leaf.
BROILED SARDINE SANDWICH
Use sardines in oil, remove from can and put on a platter to drain off oil. Toast thin slices of bread and cut in triangles or squares, and butter while hot. Dip each sardine in cracker crumbs, put on a broiler and broil over a coal fire first on one side, then the other. Lay two broiled sardines on a piece of toast, cover with another slice, and garnish with a slice of lemon. Serve as soon as made.
AUSTRIAN SANDWICH
Two cans of boned and skinned sardines, two balls of cottage cheese, one small onion chopped fine, two tablespoonfuls of chopped parsley, two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar, salt to taste, a dash of red pepper, the grated rind and juice of two lemons; also use the oil from the sardines. Mix and beat thoroughly; spread between thin slices of lightly buttered rye or brown bread.
SALMON SANDWICH
Between thin slices of lightly buttered white bread, place a crisp lettuce leaf; on that put canned salmon that has been seasoned with salt and pepper and a dash of lemon juice. Garnish with a slice of lemon.
SALMON SANDWICH NO. 2
One can of salmon, two sticks of celery chopped fine, juice of half a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and place between thin slices of lightly buttered white bread, cut in fancy shapes. Garnish with a sprig of parsley.
SALMON SANDWICH NO. 3
One can of salmon, one small head of lettuce chopped fine. One teaspoonful of melted butter, a dash of salt, and juice of half a lemon. Mix and place between thin slices of buttered white bread. Garnish with an olive.
SALMON SANDWICH NO. 4
Flake the salmon and moisten with mayonnaise dressing. Use as a filling between thin slices of brown bread lightly buttered. Garnish with a slice of lemon that has been dipped in finely chopped parsley.
SALMON AND HAM SANDWICH
One-half can of salmon, two slices of cold boiled ham, two sprigs of watercress. Chop these together until fine, add a dash of lemon juice. Place between thinly cut slices of buttered bread.
PIMENTO SANDWICH
Grind two small cans of pimentos with two cakes of Neufchatel cheese, and season with a little salt. If the mixture is too dry add a little oil of pimentos. Spread on thin slices of lightly buttered white bread. Place two together and cut in fancy shapes.
SHRIMP SANDWICH
Minced cold shrimp, a celery stick chopped fine; add a little mayonnaise dressing, a dash of salt. Mix and spread on thin slices of rye bread lightly buttered. Press slices together and garnish with an olive.
SHRIMP SALAD SANDWICH
Marinate one cup of shrimps with French dressing; add one-half cup each of chopped olives and pimentos; drain, moisten with mayonnaise dressing, and place on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
LENTEN SANDWICH
Whip a cup of cream until stiff, stir in minced cold shrimp, a little parsley, a dash of salt and pepper. Spread mixture between thin slices of white or graham bread. Garnish with an olive.
CRAB SANDWICH
Take the contents of a small can of crab meat, squeeze out liquor; mix with a little mayonnaise dressing. Place a crisp lettuce leaf on each slice of lightly buttered white bread, and spread with crab mixture Put slices together and cut in squares.
MOCK CRAB SANDWICH
One-fourth cupful of grated American cheese, two tablespoonfuls butter creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped olives, vinegar and anchovy paste. Mix and spread on thin slices of white bread. Put the two slices together.
ANCHOVY SANDWICH
Pour off wine, then wash thoroughly in vinegar. Allow them to soak in olive oil for a half-hour, remove, open lengthwise, and take out bones; place between thin slices of unbuttered bread. Garnish with an olive.
ANCHOVY SANDWICH NO. 2
A can of boneless anchovies mixed with three hard-boiled eggs, chopped fine. Add a dash of lemon juice, a teaspoonful of melted butter, a pinch of salt. Mix and spread on lightly buttered white bread, with a lettuce leaf between. Garnish with a pickle.
FISH SANDWICH
To cold cooked fish, minced fine, add a little chopped pickle. Season with pepper and salt. Place between two slices of buttered white bread.
FISH AND EGG SANDWICH
Mix with an equal amount of cold cooked fish the yolks of hard-boiled eggs, mixed to a paste; add a little mayonnaise dressing. Spread mixture on lightly buttered white bread with a lettuce leaf between.
SARDELLEN PASTE SANDWICH
Wash, bone, and skin one-half pound of sardellen and mash to a paste. Rub together the yolks of two hard-boiled eggs and one teaspoonful of butter until smooth, then add the sardellen paste. Mix and spread on small squares of buttered toast. Serve with an olive.
SARDELLEN SANDWICH
Clean, bone, and mash smooth, one-half pound sardellen, mix with one tablespoonful of creamed butter, and juice of half a lemon, a dash of white pepper, and a half-teaspoonful of prepared mustard. Spread on thin slices of round toast, cover with another slice, and garnish with a pickle.
HALIBUT SANDWICH
Cold halibut shredded, mixed with a little mayonnaise dressing and capers. Spread between lightly buttered white bread. Garnish with a radish.
HALIBUT SANDWICH NO. 2
Shred boneless cold boiled halibut and rub smooth with a wooden spoon; season with salt and pepper and one tablespoonful of lemon juice ; add three tablespoonfuls of thick cream and toss up. Spread this mixture on thin slices of lightly buttered white bread, with a crisp lettuce leaf, that has been dipped in mayonnaise dressing, between. Cut triangular.
ANCHOVY TOAST
One can of boneless anchovies in oil; toast squares of bread without crusts to a nice even brown; two anchovies are placed between two slices of toast and the yolks of hard-boiled eggs are chopped fine and sprinkled over same, the whites being cut into cubes and disposed over the top; dust with white pepper. Garnish with a slice of lemon.
FRENCH SANDWICH
To one pint of cold cooked fish, add two hardboiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips. Add a sprinkling of finely chopped cress to the top of each sandwich; rub the yolk of a hard-boiled egg through a sieve and chop the white very fine. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half. Then arrange them in groups of twos, one of each color on the serving plate. Any cold meat may be used instead of the fish.
HOT CREAMED CODFISH SANDWICH
Between toasted and lightly buttered slices of white bread place hot creamed codfish. Put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle. Serve as soon as
CHAPTER 2
EGG
EGG SANDWICH
Chop finely the whites of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper, and moisten with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a lettuce leaf between. Garnish with an olive.
EGG SANDWICH NO. 2
Slice cold hard-boiled eggs and lay them between very thin, buttered slices of white bread, seasoning them with salt, pepper, and nutmeg. Garnish with a pickle.
FRIED EGG SANDWICH
Fry eggs well done, add a dash of salt and pepper, and place between thin slices of white bread, with a crisp lettuce leaf between. Garnish with a radish.
RIBBON SANDWICH
Mash the yolks of five hard-boiled eggs to a paste, add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste. Spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat. For lower slice use the white bread and spread with the egg paste, then place the wheat bread on top of that and spread with the egg paste, followed by a slice of the white bread. Press tightly together, then take a sharp knife and cut crosswise into five sandwiches. Garnish with an olive.
EGG AND LETTUCE SANDWICH
Place slices of hard-boiled eggs to cover slices of thinly cut buttered white bread, add a dash of salt and paprika, on this lay a crisp leaf of lettuce that has been dipped in mayonnaise dressing; cover with the other buttered slice of bread and cut diagonally in halves. Garnish with an olive.
(Continues…)
Excerpted from "400 Ways to Make a Sandwich"
by .
Copyright © 2017 Eva Greene Fuller.
Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Fish, 7,
Egg, 29,
Salad, 39,
Meat, 61,
Cheese, 101,
Nut, 125,
Sweet, 137,
Miscellaneous, 167,
Canapes, 173,
Index, 181,